Kale Fettuccine with Goat Cheese and Greens
The subtle flavors of fresh kale fettuccine deliciously complement the winter greens, mushrooms and herbs in this simple, but tasty pasta dish. Load up on the chard, as its buttery texture and robust flavor pairs well with the creamy goat’s milk cheese that turns this simple dish into a weeknight treat.
- 2 Tbsp olive oil
- 3/4 cup minced shallot
- 1 leek, cleaned, green removed and sliced thin
- 3/4 lb cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 Tbsp fresh rosemary
- 1 1/2 cups white wine
- 1 1/2 cups Roma tomatoes, chopped or canned San Marzano plum tomatoes
- 1 1/2 cups stock
- 1 bunch (3/4 lb) chard, leaves cut chiffonade* style
- Salt and pepper
- 3 oz. fresh goat cheese, plus additional for serving
- 1 lb fresh kale fettuccine, cooked al dente with 1/2 cup cooking water reserved
- Heat a large skillet over medium-high heat.
- Heat two tablespoons olive oil in pan and sauté shallots and leeks until they are soft and translucent, about 5 minutes.
- Add mushrooms and cook another 5 minutes until slightly browned and soft. If pan seems too dry, add 1-2 teaspoons more oil.
- Add garlic and rosemary, cook 2 more minutes, deglaze pan with wine and reduce slightly, then add tomatoes, if using, and stock.
- Simmer for 5-8 minutes, until tomatoes begin to soften and break down.
- Add chard and cook 3-4 minutes more until leaves are tender.
- Salt and pepper to taste.
- Toss pasta with the sauce and greens, adding up to 1/2 cup reserved cooking water if needed.
- Fold in crumbled goat cheese and serve additional alongside.
*To chiffonade: Remove chard stems and stack the leaves and roll them cross-wise into a tube, then cut thinly across the ends of the tube to make finely sliced strips.